1. Pressure cook bottle gourd pieces until done.
2. Soak tamarind in enough water for some time and extract juice. Keep aside.
3. If using readily available tamarind pulp, skip the above step.
4. Heat oil in a pan or bowl and add mustard seeds.
5. When they splutter, add cumin seeds, black gram, Bengal gram and saute well until the dals turn golden brown in colour.
6. Then add chopped onions, tomatoes, green chillies or chilli powder and curry leaves, and mix well.
7. Then pour some water, cover and allow onions to become soft.
8. Then add tamarind juice as needed and mix well. Also add turmeric + asafetida and mix well.
9. Finally add bottle gourd pieces and bring the mixture to a light boil. Add salt and mix well.
10. Then turn off the flame and add chopped cilantro on top and mix well.
11. Transfer to a serving bowl and enjoy with rice/chapathi.

Note: If the pulusu turns too watery, mix a tsp of rice flour/corn flour in enough water and add to the boiling pulusu and mix well. This makes the gravy thick.

Recipe courtesy: Trendy Relish
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